I figured out how to make a super creamy AIP pesto and the magic ingredient is artichoke hearts!
1 can (8.5 oz) of whole artichoke hearts
1/4 cup of cold pressed extra virgin olive oil
1/8 tsp of sea salt
1 cup of greens (I’ve used spinach and kale, but I bet arugula would be great, too)
1 cup of basil
1 Tablespoon of Nutritional Yeast (omit for candida protocol)
Combine all ingredients in a blender and serve with veggies, on pasta, in eggs, or marinade meat in it.
Use it as a dip for your favorite veggies, on top of scrambled eggs, or add it into burgers for extra flavor!
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